VEGAN CHOCOLATE MOUSSE
I made this the other night and a guest said it was “the best pudding they have ever had in their life.” And it’s vegan to boot.
So a lot of people may already know this (definitely the hardcore vegans); but you can use the brine from canned beans to make an eggless, vegan meringue. I have heard about this, but haven’t had a chance to try it until I had a surprise guest from a top chef and a vegan ! So I had to come up with an elegant, impressive dessert, that was also cruelty-free. It tastes sophisticated, and seems like it would be difficult to make, but I found it even easier to whip up than traditional French mousse. Here’s enough to make 4-6 servings of dark chocolate mousse:
Chef Ivy’s Awesome 5-Minute Vegan Mousse
1 200g bar 60-70 percent dark chocolate (Lindt baking chocolate preferably):
the brine of 3 cans of garbanzo beans (unsalted)
1 large microwaveable bowl
1 medium mixing bowl
Small ramekins or decorative glasses (verrines)
Break the chocolate in squares and place into a large glass or ceramic bowl and microwave for 1 minute. Remove, stir well, and microwave for another minute. Repeat this process until chocolate is fully melted.
In the other bowl, whisk the bean brine by hand until you get a medium-firm peak (when you pull the whisk out, the ‘beringue’ mixture should almost be standing straight up into a point). Using a rubber spatula, spoon a large scoop of the meringue into the chocolate mixture (make sure it is not too hot, or it will melt your meringue).
Fold gently, scraping from the bottom and laying the mixture on the top until combined. Next add in all the meringue, and continue to fold. Turning the bowl while scraping from the center toward the outer edge of the bowl is a great method. The goal is to preserve the air bubbles you just worked so hard to create through whisking.
Next, spoon or pipe the mixture into pretty glasses or ramekins and refrigerate about 15 minutes until set. Top with a vegan creme and fresh berries and prepare for glowing compliments.